Lemon Garlic Shrimp Pasta

Plump shrimp are quickly sautéed with fresh garlic and bright lemon, then tossed with tender linguine pasta and fresh parsley, creating a vibrant and satisfying meal in minutes. Served with a crisp Caesar salad and warm garlic bread.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Easy
• Cost: $7.01/serving

Dietary

• Nut-Free
• Soy-Free
• Low-Sugar
• High-Protein

Tags

• classic
• fresh
• quick
• savory

Ingredients

• 1.5 pound shrimp (peeled, deveined)
• 12 ounce linguine pasta
• 4 tablespoon olive oil
• 4 clove garlic (minced)
• 1 lemon (zested and juiced)
• 0.5 teaspoon red pepper flakes
• 0.5 cup fresh parsley (chopped)
• 0.75 cup chicken broth
• 3 tablespoon unsalted butter
• 0.5 cup grated Parmesan cheese
• 1 package Caesar salad kit
• 4 slice garlic bread
• 1 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the linguine pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
2. While the pasta cooks, pat the shrimp dry with paper towels. Season the shrimp with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
3. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned shrimp and cook for 1 1/2 to 2 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.
4. To the same skillet, add the remaining 2 tablespoons of olive oil and the minced garlic. Cook for 30 seconds until fragrant. Stir in the lemon zest, lemon juice, chicken broth, red pepper flakes (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer.
5. Add the butter to the skillet, stirring until melted and the sauce slightly thickens. Stir in half of the chopped fresh parsley.
6. Add the drained linguine pasta to the skillet with the sauce. Toss to coat the pasta. If the sauce is too thick, add a splash or two of the reserved pasta water.
7. Return the cooked shrimp to the skillet and gently toss with the pasta and sauce. Sprinkle with grated Parmesan cheese and the remaining fresh parsley.
8. While the pasta simmers, prepare the garlic bread according to package instructions, usually toasting or broiling for 2-3 minutes.
9. Assemble the Caesar salad kit following the package directions. Serve the lemon garlic shrimp pasta immediately alongside the Caesar salad and warm garlic bread.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently to prevent overcooking the shrimp.

Nutrition (per serving)

• Calories: 934
• Protein: 54 g
• Carbohydrates: 91.1 g
• Fat: 38.3 g
• Fiber: 3.5 g
• Sodium: 475 mg
• Saturated Fat: 11.3 g
• Sugar: 2 g
• Cholesterol: 313 mg